Buttery Candied Sweet Potatoes with Maple Rum Glaze

Ingredients

• 4–5 largesweet potatoes, peeled
• 150 g (¾ cup), packedbrown sugar
• 80 ml (⅓ cup)maple syrup
• 57 g (4 tablespoons)unsalted butter, melted
• 15 ml (1 tablespoon)spiced rum or vanilla extract
• 1 teaspoonground cinnamon
• ½ teaspoonground ginger
• ¼ teaspoonground nutmeg
• ¼ teaspoon, or more to tastesalt
• to tastefresh thyme, for garnish

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Spray a 20 × 20 cm (8 × 8 inch) baking dish with non-stick cooking spray and set it aside.

2. 2

   Slice the potatoes

   Use a mandoline to cut the peeled sweet potatoes into evenly sized slices about 6 mm (¼ inch) thick so they cook at the same rate.

3. 3

   Arrange the slices

   Stand the slices at an angle in the baking dish, filling it without packing them tightly. Leave space between slices for even cooking.

4. 4

   Mix the glaze

   In a bowl, whisk together the melted butter, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg and salt.

5. 5

   Coat the potatoes

   Pour the glaze over the slices, aiming to coat them evenly.

6. 6

   Bake covered

   Cover the dish tightly with aluminium foil and bake for 1 hour.

7. 7

   Brown the edges

   Remove the foil and bake for another 15–20 minutes, until the potatoes are slightly browned and caramelised and a fork passes through them easily.

8. 8

   Serve the potatoes

   The sauce will thicken as it cools, so it may still look runny in the dish when it comes out of the oven. Serve and enjoy.

What are candied sweet potatoes?

Candied sweet potatoes are an American side dish in which sweet potatoes bake with a sweet, buttery glaze until soft and glossy. They are often served at autumn and holiday meals.

Here, the slices are stood upright rather than laid flat, giving the glaze room to run between them and the exposed edges a chance to caramelise. Maple syrup, brown sugar and warm spices deepen the flavour, while rum adds a fragrant note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 316 calories, 3g protein, 64g carbs, 6g fat.

Most of the carbohydrates come from the sweet potatoes, brown sugar and maple syrup; the butter contributes much of the fat, while the sweet potatoes provide a little protein. Balance a serving with a lean protein and a generous portion of green vegetables.

Choosing the ingredients

Sweet potatoes: Choose large potatoes so you can make broad, even slices. Peeling them first helps the glaze cling to the flesh.

Glaze: Brown sugar and maple syrup provide the sweetness, while butter gives the sauce richness. Spiced rum brings extra warmth; vanilla is the stated alternative.

Getting the slices right

Even thickness: Aim for slices about 6 mm thick so they soften at a similar pace. A mandoline makes this easier, but use it carefully and keep your fingers clear of the blade.

Room to cook: Arrange the slices upright with small gaps between them. Packing them too tightly can make it harder for the heat and glaze to reach all the surfaces.

How to judge doneness

Tender centres: After the covered hour, the slices should be well on their way to softening. The final uncovered bake finishes them and colours the exposed edges.

Caramelised finish: Look for slight browning and test a slice with a fork; it should pass through easily. The sauce can seem thin while hot and will thicken as it cools.

Making the glaze

Whisk the melted butter, sugar, syrup, rum, spices and salt until combined before pouring it over the potatoes. Spread the glaze across the arrangement so the slices are coated as evenly as possible.

The recipe uses 1 tablespoon of spiced rum, or vanilla extract instead. The salt is included to balance the sweetness and can be adjusted to taste.

Timing and serving

The bake takes 1 hour covered, followed by 15–20 minutes uncovered. Keep the foil on tightly during the first stage, then uncover the dish to encourage the edges to caramelise.

Serve the potatoes warm as a side for a roast dinner or other savoury main. Fresh thyme is suggested as a garnish; a green vegetable can make a simple accompaniment.

Recipe notes & tips

• Slice the potatoes to an even thickness so they finish cooking together.
• Use a mandoline carefully, following its safety instructions.
• Leave space between the upright slices rather than compressing them into the dish.
• Whisk the glaze thoroughly before pouring it over the potatoes.
• Keep the dish tightly covered during the first hour of baking.
• Let the sauce settle briefly after baking; it thickens as it cools.

Variations

• Use vanilla: Replace the spiced rum with vanilla extract as an alternative.
• Adjust the salt: Add a little more salt if you prefer a stronger contrast to the sweet glaze.
• Change the garnish: Finish with fresh thyme as suggested, or leave the potatoes ungarnished.
• Serve for a holiday meal: Set the dish alongside a roast and other seasonal sides.
• Make it a weeknight side: Pair a smaller serving with a simple savoury main and vegetables.

Common mistakes to avoid

• Uneven slices: Cut them to a consistent thickness so some pieces do not soften well before others.
• Crowded arrangement: Leave gaps between the slices to help them cook evenly.
• Loose foil: Cover the dish tightly for the first hour of baking.
• Skipping the uncovered bake: Remove the foil for the final 15–20 minutes so the edges can brown and caramelise.
• Judging the sauce too soon: Do not expect it to be thick straight from the oven; it thickens as it cools.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in a covered ovenproof dish until hot, uncovering near the end if you want to refresh the browned edges.

Frequently asked questions